Place flour, almond meal, icing sugar and butter in the bowl of a food processor. Process until it resembles fine breadcrumbs. Add egg yolk and process until dough just starts to come together.

Step 2

Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.

Step 3

Preheat oven to 200°C. Divide pastry into 6 equal portions. Roll out 1 portion to a 3mm-thick disc. Line a 3cm-deep, round 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Repeat with remaining pastry. Place in the fridge for 15 minutes to rest.

Step 4

Cover pastry bases with baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray and bake in oven for 8-10 minutes. Remove paper and pastry weights, rice or beans. Bake for a further 8-10 minutes or until golden. Reduce oven temperature to 160°C.

Step 5

Meanwhile, combine cream and vanilla in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture simmers (do not boil).

Step 6

Whisk together the egg, extra egg yolks and caster sugar in a medium bowl until combined. Gradually whisk in the hot cream mixture. Pour among pastry cases. Bake in oven for 15-20 minutes or until just set. Set aside for 15 minutes to cool. Cover loosely with plastic wrap and place in the fridge for 2 hours to chill.

Step 7

Meanwhile, combine the strawberries, extra caster sugar and rosewater in a bowl. Cover with plastic wrap and place in the fridge to develop the flavours.

Step 8

Preheat grill on high. Sprinkle custard evenly with brown sugar. Cook under grill for 2-3 minutes or until sugar bubbles and caramelises. Top tarts with rosewater strawberries and serve immediately.